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'Carpaccio' of Delice de Moines cheese on hazelnut bread

Thinly sliced Val Dieu Delice de Moines cheese with fresh grapes, black pepper & figs, plum and hazelnut bread, and truffle and balsamic crumbles.

This recipe is part of Plateau de Fruits de Fromage. An impressive combination of the finest cheeses and a surprising twist on the classic 'fruits de mer'.

Ingredients

Plum-hazelnut bread
200gVal Dieu Delice de Moines
Grapes
Cheese dipper fig-black pepper
Black truffle-balsamic crumble

Preparation

  1. Bake the bread.
  2. Slice thin pieces of cheese with a cheese wire or cut slices with a knife.
  3. Cover a slice of bread with the Val Dieu and place in an oven at approx. 170°C for 5 minutes (the cheese should be nicely melted).
  4. Slice thin pieces of grape.
  5. Finish with the fig-black pepper cheese dipper and black truffle-balsamic crumble.